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This 3 year old lambic is 1 barrel selected for its character and complexity, not filtered and not pasteurized. Brewing lambic is a 500 years old tradition.
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We harvest the same day 1000 kilo apricots and add the same day to 1500 liter Lambic. After one year fermentation and spontaneous refermentation on the bottle.
We harvest the same day 1000 kilo nectarines and add the same day to 1500 liter Lambic. After one year fermentation and spontaneous refermentation on the.
We harvest the same day 1000 kilo raspberries - Rubus Fallgold - and add the same day to 1500 liter lambic. After 1 year fermentation and spontaneous fermentation.
Please note the age of the sample you are reviewing when entering your rating. While many factors determine whether you have had "Jonge" or "Oude" Lambik, a general rule of thumb is to enter 1…
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